Refrigerator Rolls

By Violet_61

Vicki Givens (Bridgett's mom)

The key to the recipe working is everything has to be room temperature. Make the dough the day before you want to serve.

Ingredients

• 2 pkgs yeast (if in doubt can use 3 pks to ensure bread rises)
• 2 cups very warm water
• 1/2 cup sugar (maybe a little less)
• 2 tsp salt
• 1/4 cup butter, melted and cooled
• 1 egg at room temperature
• 6 1/2 to 7 cups sifted flour

Preparation

Step 1

First, in mixing bowl, dissolve yeast in warm water.

Add other ingredients except for flour in order given.
Whisk together.

Then mix in flour (a cup at a time) by hand until easy to handle.
NOTE: dough will be sticky

Grease large bowl with canola oil (dough will double in size, make sure dough fills half the bowl). Place dough in bowl and turn dough around in bowl so that the dough is coated with the oil. Cover bowl with a plate. Let dough rise in refrigerator overnight (will keep for 5 days).

Plan for 1 1/2 to 2 1/2 hours before meal is to be served since the dough has to double in size before baking. This timeframe will depend on the warmth of the place the pan is placed for rising.

Break pieces of dough from dough mixture and form into individual rolls remembering to leave space between each for the rising of the dough. Place on greased cookie sheet to rise.

OR YOU CAN

Break 16 small pieces of dough tucking ends under each piece and place in 8 X 8 inch (4 across and 4 down) greased square pan (remember to leave space in between each because the dough will need room to expand) and let rise until rolls are doubled in size. These will look like the Parkerhouse rolls that you break apart.

Bake at 400° for 12-15 minutes.